Chewy King Oyster Mushroom and Egg Pancake
A Splendid Transformation for King Oyster Mushrooms! King Oyster Mushroom and Egg Pancakes with Fantastic Chewy Texture and Rich Flavor
Create a special dish using king oyster mushrooms, an affordable and common ingredient in your refrigerator! When you shred king oyster mushrooms into thin strips and coat them with egg batter, frying them results in a wonderfully chewy texture that makes them taste like a gourmet dish. They are simple to make, perfect for kids’ snacks or as a delightful accompaniment to drinks. You can also get creative by adding mashed ham or finely chopped fish cakes instead of tuna for a more varied flavor. Make this nutritious King Oyster Mushroom and Egg Pancake, packed with vegetables and protein, right now!
Main Ingredients- 2 King Oyster Mushrooms
- 1 can (135g) Tuna
- 1/5 bunch Chives (approx. 15g)
- 1 Green Chili Pepper
- 1/2 Red Chili Pepper
- 4 Eggs
Seasoning & Others- 1 tsp Sesame Oil
- 1/3 tsp Salt (for egg batter) + 2 pinches (for sautéing)
- 1 tsp Tuna Extract (optional, for added umami)
- Pinch of Black Pepper
- A little Cooking Oil (for frying)
- 1 tsp Sesame Oil
- 1/3 tsp Salt (for egg batter) + 2 pinches (for sautéing)
- 1 tsp Tuna Extract (optional, for added umami)
- Pinch of Black Pepper
- A little Cooking Oil (for frying)
Cooking Instructions
Step 1
First, wash the king oyster mushrooms thoroughly. Then, using two forks, shred the mushrooms thinly along the grain. This shredding method enhances their chewy texture and helps them absorb seasonings better. If shredding feels cumbersome, you can also slice them thinly.
Step 2
Crack 4 eggs into a bowl. Add 1/3 tsp salt for the egg batter, 1 tsp sesame oil, and optionally 1 tsp tuna extract for an extra layer of umami. A pinch of black pepper can also be added if you like. Whisk well with chopsticks or a whisk until the egg whites are broken and everything is evenly combined.
Step 3
Heat a frying pan with a generous amount of cooking oil. Add the shredded king oyster mushrooms and sauté until they become slightly translucent and lightly golden brown. Season with 2 pinches of salt and a little black pepper while sautéing to enhance the mushrooms’ natural flavor.
Step 4
Once the mushrooms are partially sautéed, pour half of the prepared egg batter onto one side of the pan, allowing it to spread and coat the mushrooms.
Step 5
As the egg batter begins to set, artfully arrange the toppings on top. Sprinkle the finely chopped chives, drained tuna, and the thinly sliced green and red chili peppers evenly over the pancake. Adjust the amount of green chili peppers if you prefer more heat.
Step 6
When the bottom is golden brown and the toppings are settled, it’s time to flip. If the pancake moves freely when you gently shake the pan, carefully flip it with a spatula. If you’re unsure, you can place a large, flat plate over the pan and carefully invert the whole thing to flip it safely. Cook the other side until golden brown.
Step 7
Once both sides of the pancake are beautifully cooked, carefully remove it from the pan and cut it into bite-sized pieces. Serve warm to best enjoy the chewy and savory flavor of the King Oyster Mushroom and Egg Pancake. It’s also delicious served with a side of soy sauce dipping sauce!
